* Blue Cheeseburger (2004)
* Chicken Florentine Panini
* Garlic-Rosemary Crusted Rack of Lamb
Blue Cheeseburger
Shape 4 ounces lean ground beef into a patty; broil until cooked, about 10 minutes, turning once. Top patty with 1 tablespoon fat-free blue cheese dressing and 2 tablespoons crumbled blue cheese; serve on a 1-ounce whole wheat bun with 2 lettuce leaves and 2 tomato slices. Serve with 1 cup carrot & celery sticks.
Saturday, July 30, 2011
Weight Watchers (8 POINTS recipes)
* Apricot-Glazed Duck Breasts
* Blue Cheese Chicken Burgers Favourites (2008)
* Braised Veal Shanks with Polenta
* Chicken Parmesan
* Classic Cuban Sandwiches
* Confetti-Topped Mussels
* Creamy Pesto Primavera
* Eggplant Spaghetti
* Ham & Cheese Cellentani
* Lamb Burgers with Feta-Cucumber Raita
* Pesto and Goat Cheese Pizza
Blue Cheese Chicken Burgers Favourites (2008)
(PointsPlus™ Value: 8)
Servings: 4
Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Easy
These burgers are Buffalo chicken wing knock-offs. They're brushed with a spicy BBQ sauce and then topped with crumbled blue cheese. Amazing flavour.
Ingredients
* 2 spray(s) cooking spray
* 1/4 cup(s) barbecue sauce
* 1 1/2 tsp hot pepper sauce, or to taste
* 1 pound(s) uncooked extra lean ground chicken breast
* 1/2 cup(s) scallion(s), sliced
* 1/4 cup(s) celery, chopped
* 1/4 cup(s) dried bread crumbs, plain-variety
* 2 tsp minced garlic
* 1/2 tsp table salt
* 4 item(s) mixed-grain hamburger roll(s)
* 2 cup(s) romaine lettuce, shredded
* 1 large tomato(es), cut into 8 slices
* 2 Tbsp blue cheese, crumbled
Instructions
Off heat, coat a grill or grill pan with cooking spray; preheat to medium-high.
In a small bowl, combine barbecue sauce and hot pepper sauce. In a medium bowl, combine chicken, 1 tablespoon of barbecue sauce mixture, scallion, celery, bread crumbs, garlic and salt. Using wet hands (to prevent mixture from sticking), form chicken mixture into four 1/2-inch-thick patties; brush top of burgers with some remaining barbecue sauce mixture.
Place burgers on grill, sauce side down; brush tops of burgers with remaining sauce. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.
To serve, place 4 bun bottoms on each of 4 plates. Top each with 1/2 cup of shredded lettuce, 2 tomato slices, a burger, 1/2 tablespoon of cheese and a bun top (cheese will melt a little from hot burger).
(Yields 1 burger per serving).
Note: If you like your food really spicy, give the lettuce and tomato a few shots of hot sauce.
* Blue Cheese Chicken Burgers Favourites (2008)
* Braised Veal Shanks with Polenta
* Chicken Parmesan
* Classic Cuban Sandwiches
* Confetti-Topped Mussels
* Creamy Pesto Primavera
* Eggplant Spaghetti
* Ham & Cheese Cellentani
* Lamb Burgers with Feta-Cucumber Raita
* Pesto and Goat Cheese Pizza
Blue Cheese Chicken Burgers Favourites (2008)
(PointsPlus™ Value: 8)
Servings: 4
Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Easy
These burgers are Buffalo chicken wing knock-offs. They're brushed with a spicy BBQ sauce and then topped with crumbled blue cheese. Amazing flavour.
Ingredients
* 2 spray(s) cooking spray
* 1/4 cup(s) barbecue sauce
* 1 1/2 tsp hot pepper sauce, or to taste
* 1 pound(s) uncooked extra lean ground chicken breast
* 1/2 cup(s) scallion(s), sliced
* 1/4 cup(s) celery, chopped
* 1/4 cup(s) dried bread crumbs, plain-variety
* 2 tsp minced garlic
* 1/2 tsp table salt
* 4 item(s) mixed-grain hamburger roll(s)
* 2 cup(s) romaine lettuce, shredded
* 1 large tomato(es), cut into 8 slices
* 2 Tbsp blue cheese, crumbled
Instructions
Off heat, coat a grill or grill pan with cooking spray; preheat to medium-high.
In a small bowl, combine barbecue sauce and hot pepper sauce. In a medium bowl, combine chicken, 1 tablespoon of barbecue sauce mixture, scallion, celery, bread crumbs, garlic and salt. Using wet hands (to prevent mixture from sticking), form chicken mixture into four 1/2-inch-thick patties; brush top of burgers with some remaining barbecue sauce mixture.
Place burgers on grill, sauce side down; brush tops of burgers with remaining sauce. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.
To serve, place 4 bun bottoms on each of 4 plates. Top each with 1/2 cup of shredded lettuce, 2 tomato slices, a burger, 1/2 tablespoon of cheese and a bun top (cheese will melt a little from hot burger).
(Yields 1 burger per serving).
Note: If you like your food really spicy, give the lettuce and tomato a few shots of hot sauce.
Weight Watchers (6 POINTS recipes)
Juicy Hamburgers
Course: main meals
(PointsPlus™ Value: 6)
Servings: 4
Preparation Time: 8 min
Cooking Time: 10 min
Level of Difficulty: Easy
Add a few flavorful ingredients to lean ground beef and you'll have fantastic burgers in no time.
Ingredients
* 1 spray(s) cooking spray
* 1 pound(s) uncooked lean ground beef (with 7% fat)
* 1 Tbsp Worcestershire sauce
* 2 tsp minced garlic
* 1/2 tsp table salt
* 1/4 tsp black pepper, freshly ground
* 4 item(s) reduced-calorie hamburger roll(s)
Instructions
Coat a large griddle, outdoor grill rack or stovetop grill pan with cooking spray and preheat to medium-high.
In a large bowl, combine beef, Worcestershire sauce, garlic, salt and pepper; mix well and shape into 4 patties, about 1-inch-thick each. (To retain juiciness, be careful not to overwork the meat.)
Place burgers on hot griddle or grill and cook 5 minutes per side for medium (or longer to desired degree of doneness).
Serve burgers on rolls with your favorite toppings (could affect POINTS values).
(Yields 1 burger per serving).
Course: main meals
(PointsPlus™ Value: 6)
Servings: 4
Preparation Time: 8 min
Cooking Time: 10 min
Level of Difficulty: Easy
Add a few flavorful ingredients to lean ground beef and you'll have fantastic burgers in no time.
Ingredients
* 1 spray(s) cooking spray
* 1 pound(s) uncooked lean ground beef (with 7% fat)
* 1 Tbsp Worcestershire sauce
* 2 tsp minced garlic
* 1/2 tsp table salt
* 1/4 tsp black pepper, freshly ground
* 4 item(s) reduced-calorie hamburger roll(s)
Instructions
Coat a large griddle, outdoor grill rack or stovetop grill pan with cooking spray and preheat to medium-high.
In a large bowl, combine beef, Worcestershire sauce, garlic, salt and pepper; mix well and shape into 4 patties, about 1-inch-thick each. (To retain juiciness, be careful not to overwork the meat.)
Place burgers on hot griddle or grill and cook 5 minutes per side for medium (or longer to desired degree of doneness).
Serve burgers on rolls with your favorite toppings (could affect POINTS values).
(Yields 1 burger per serving).
Weight Watchers (4 POINTS recipes)
* Blue Cheese Muffins
* Blue Cheese and Pear Salad
Blue Cheese Muffins
Course: side dishes
(PointsPlus™ Value: 4)
Servings: 12
Preparation Time: 12 min
Cooking Time: 25 min
Level of Difficulty: Easy
Muffin Week kicks off with this cheesy number. Not a fan of blue cheese? Try shredded parmesan, provolone, gruyere or extra-sharp cheddar instead.
Ingredients
* 2 spray(s) cooking spray
* 2 cup(s) all-purpose flour, unbleached
* 2 1/2 tsp baking powder
* 1/2 tsp table salt
* 1 tsp paprika
* 2 Tbsp regular butter, melted
* 1 large egg(s), beaten
* 1 cup(s) fat-free skim milk
* 5 oz blue cheese, crumbled or extra-sharp cheddar, shredded (see note in introduction above)
Instructions
Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or line with muffin liners. In a large bowl, sift together flour, baking powder, salt, and paprika.
Create a well in flour mixture with a spoon and place butter, egg and milk into well; mix until just blended. (Do not beat until smooth.)
Fill each muffin hole with a tablespoon of batter (you’ll have about 1/2 the batter left). Divide cheese evenly over center of each muffin, saving just enough cheese for a sparse topping. Continue filling muffin holes with batter so each is about 2/3 to 3/4 full; sprinkle muffins with remaining cheese.
Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes; serve warm.
(Yields 1 muffin per serving).
---------------------------------------------------------------------------------------------
Blue Cheese and Pear Salad
Course: light meals
(PointsPlus™ Value: 4)
Servings: 6
Preparation Time: 20 min
Cooking Time: 0 min
Level of Difficulty: Easy
Use red pears in this sweet, smooth, crunchy salad for an especially bright presentation.
Ingredients
* 1 bunch(es) arugula, torn
* 1 head(s) romaine lettuce, torn
* 3 medium pear(s), cored and thinly sliced
* 1/2 cup(s) buttermilk
* 1/2 cup(s) blue cheese
* 1 clove(s) (medium) garlic clove(s), minced
* 1/4 tsp black pepper, ground
* 3/4 oz chopped walnuts, about 3 Tbsp, toasted
Instructions
Divide arugula and romaine among plates. Arrange pears on greens.
Combine buttermilk, cheese, garlic and pepper. Toss salad in dressing. Sprinkle with walnuts and serve.
* Blue Cheese and Pear Salad
Blue Cheese Muffins
Course: side dishes
(PointsPlus™ Value: 4)
Servings: 12
Preparation Time: 12 min
Cooking Time: 25 min
Level of Difficulty: Easy
Muffin Week kicks off with this cheesy number. Not a fan of blue cheese? Try shredded parmesan, provolone, gruyere or extra-sharp cheddar instead.
Ingredients
* 2 spray(s) cooking spray
* 2 cup(s) all-purpose flour, unbleached
* 2 1/2 tsp baking powder
* 1/2 tsp table salt
* 1 tsp paprika
* 2 Tbsp regular butter, melted
* 1 large egg(s), beaten
* 1 cup(s) fat-free skim milk
* 5 oz blue cheese, crumbled or extra-sharp cheddar, shredded (see note in introduction above)
Instructions
Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or line with muffin liners. In a large bowl, sift together flour, baking powder, salt, and paprika.
Create a well in flour mixture with a spoon and place butter, egg and milk into well; mix until just blended. (Do not beat until smooth.)
Fill each muffin hole with a tablespoon of batter (you’ll have about 1/2 the batter left). Divide cheese evenly over center of each muffin, saving just enough cheese for a sparse topping. Continue filling muffin holes with batter so each is about 2/3 to 3/4 full; sprinkle muffins with remaining cheese.
Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes; serve warm.
(Yields 1 muffin per serving).
---------------------------------------------------------------------------------------------
Blue Cheese and Pear Salad
Course: light meals
(PointsPlus™ Value: 4)
Servings: 6
Preparation Time: 20 min
Cooking Time: 0 min
Level of Difficulty: Easy
Use red pears in this sweet, smooth, crunchy salad for an especially bright presentation.
Ingredients
* 1 bunch(es) arugula, torn
* 1 head(s) romaine lettuce, torn
* 3 medium pear(s), cored and thinly sliced
* 1/2 cup(s) buttermilk
* 1/2 cup(s) blue cheese
* 1 clove(s) (medium) garlic clove(s), minced
* 1/4 tsp black pepper, ground
* 3/4 oz chopped walnuts, about 3 Tbsp, toasted
Instructions
Divide arugula and romaine among plates. Arrange pears on greens.
Combine buttermilk, cheese, garlic and pepper. Toss salad in dressing. Sprinkle with walnuts and serve.
Weight Watchers (2 POINTS recipes)
Balsamic Strawberries
Course: desserts
(PointsPlus™ Value: 2)
Servings: 4
Preparation Time: 5 min
Cooking Time: 0 min
Level of Difficulty: Easy
Strawberries with vinegar and pepper may sound unusual, but the sweet-tart combination is delicious. The balsamic marinade tints the strawberries a deep red.
Ingredients
* 4 cup(s) strawberries, halved or quartered
* 2 Tbsp unpacked brown sugar
* 1 Tbsp balsamic vinegar
* 1/8 tsp black pepper, freshly ground
* 1/2 cup(s) fat-free vanilla yogurt
* 1 Tbsp mint leaves, optional
Instructions
Combine strawberries, sugar, vinegar and pepper in a bowl. Marinate in refrigerator for at least 1 hour, stirring at least once.
Serve in 4 small glasses or bowls and top each with 2 tablespoons vanilla yogurt. Garnish with mint sprigs, if desired.
Course: desserts
(PointsPlus™ Value: 2)
Servings: 4
Preparation Time: 5 min
Cooking Time: 0 min
Level of Difficulty: Easy
Strawberries with vinegar and pepper may sound unusual, but the sweet-tart combination is delicious. The balsamic marinade tints the strawberries a deep red.
Ingredients
* 4 cup(s) strawberries, halved or quartered
* 2 Tbsp unpacked brown sugar
* 1 Tbsp balsamic vinegar
* 1/8 tsp black pepper, freshly ground
* 1/2 cup(s) fat-free vanilla yogurt
* 1 Tbsp mint leaves, optional
Instructions
Combine strawberries, sugar, vinegar and pepper in a bowl. Marinate in refrigerator for at least 1 hour, stirring at least once.
Serve in 4 small glasses or bowls and top each with 2 tablespoons vanilla yogurt. Garnish with mint sprigs, if desired.
Weight Watchers (1 POINT recipes)
* Apricot-Hazelnut Pastries
* Asian Hot and Sour Slaw
* Asparagus Spears with Creamy Mustard Dressing
* Bacon and Onion Swiss Chard
* Bittersweet Chocolate Sauce
* Broccolini with Lemon and Garlic
* Broccoli with Walnut Gremolata
* Chili Caribe Shrimp Skewers
* Creamy Spinach
* Crispy Tomato Caper Bruschetta
* Cucumber Dressing
* Feta-Cucumber Raita
* French-Glazed Turnips
* Garlicky Broccoli
* Greek Garden Spread
* Green Bean Salad with Carmelized Onions
* Herbed Green Beans
* Lemon Cream Sauce
* Mandarin Orange Salad
* Mediterranean Green Salad
* Minted Melon
* Pan-Sauteed Kale and Cabbage
* Plum Sauce
* Roasted Corn and Black Bean Pico
* Sauteed Spinach
* Savory Stuffed Tomatoes
* Savory Stuffed Zucchini
* Spicy Tortilla Chips
* Spinach and Tomatoes
* Summer Berry Tartlets
* Two-Mushroom Sauce
Blue Cheese Dressing Recipe
* 4 cups plain fat-free yogurt
* 5 ounces blue cheese
* 2 tablespoons balsamic vinegar
* 2 tablespoons Grey Poupon Country Dijon Mustard
* 2 clove garlic cloves
Mince garlic, then mix all ingredients in bowl and pour back into yogurt container.
Refrigerate until needed.
Makes 33 servings - 2 tablespoons per serving.
(1 WW point)
* Asian Hot and Sour Slaw
* Asparagus Spears with Creamy Mustard Dressing
* Bacon and Onion Swiss Chard
* Bittersweet Chocolate Sauce
* Broccolini with Lemon and Garlic
* Broccoli with Walnut Gremolata
* Chili Caribe Shrimp Skewers
* Creamy Spinach
* Crispy Tomato Caper Bruschetta
* Cucumber Dressing
* Feta-Cucumber Raita
* French-Glazed Turnips
* Garlicky Broccoli
* Greek Garden Spread
* Green Bean Salad with Carmelized Onions
* Herbed Green Beans
* Lemon Cream Sauce
* Mandarin Orange Salad
* Mediterranean Green Salad
* Minted Melon
* Pan-Sauteed Kale and Cabbage
* Plum Sauce
* Roasted Corn and Black Bean Pico
* Sauteed Spinach
* Savory Stuffed Tomatoes
* Savory Stuffed Zucchini
* Spicy Tortilla Chips
* Spinach and Tomatoes
* Summer Berry Tartlets
* Two-Mushroom Sauce
Blue Cheese Dressing Recipe
* 4 cups plain fat-free yogurt
* 5 ounces blue cheese
* 2 tablespoons balsamic vinegar
* 2 tablespoons Grey Poupon Country Dijon Mustard
* 2 clove garlic cloves
Mince garlic, then mix all ingredients in bowl and pour back into yogurt container.
Refrigerate until needed.
Makes 33 servings - 2 tablespoons per serving.
(1 WW point)
Weight Watchers (0 POINTS recipes)
* Cucumber Salad
* Hawaiian Papaya & Cucumber
* Mustard-Chive Cream Sauce
* Roasted Tomato Salsa
* Thai Cucumber Toss
* Thyme-Roasted Turnips
* Tomatillo Salsa
---------------------------------
Cucumber Salad
---------------------------------
Hawaiian Papaya & Cucumber
---------------------------------
Mustard-Chive Cream Sauce
* 1 tablespoon coarsely chopped fresh chives
* 2 tablespoons low-fat sour cream
* 2 tablespoons stone-ground mustard
* 1/2 teaspoon Dijon mustard
* 1/4 teaspoon sugar
* 1/8 teaspoon freshly ground black pepper
1. Combine all ingredients in a small bowl. Cover and chill until ready to serve.
Yield: 1/4 cup (serving size: 1 tablespoon)
Fat: 1.1g
Carbs: 2.6g
-------------------------------------------
Roasted Tomato Salsa
-------------------------------------------
Thai Cucumber Toss
-------------------------------------------
Thyme-Roasted Turnips
-------------------------------------------
Tomatillo Salsa
-------------------------------------------
* Hawaiian Papaya & Cucumber
* Mustard-Chive Cream Sauce
* Roasted Tomato Salsa
* Thai Cucumber Toss
* Thyme-Roasted Turnips
* Tomatillo Salsa
---------------------------------
Cucumber Salad
---------------------------------
Hawaiian Papaya & Cucumber
---------------------------------
Mustard-Chive Cream Sauce
* 1 tablespoon coarsely chopped fresh chives
* 2 tablespoons low-fat sour cream
* 2 tablespoons stone-ground mustard
* 1/2 teaspoon Dijon mustard
* 1/4 teaspoon sugar
* 1/8 teaspoon freshly ground black pepper
1. Combine all ingredients in a small bowl. Cover and chill until ready to serve.
Yield: 1/4 cup (serving size: 1 tablespoon)
Fat: 1.1g
Carbs: 2.6g
-------------------------------------------
Roasted Tomato Salsa
-------------------------------------------
Thai Cucumber Toss
-------------------------------------------
Thyme-Roasted Turnips
-------------------------------------------
Tomatillo Salsa
-------------------------------------------
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